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In recent years, CRISPR/Cas9-based genetic editing has become a mainstay in many laboratories including manipulations done with yeast. We utilized this technique to generate a self-cloned wine yeast strain that overexpresses two genes of oenological relevance i.e. the glycerol-3-phosphate dehydrogenase 1 (GPD1) and the alcohol acetyltransferase 1 (ATF1) directly implicated in glycerol and acetate ester production respectively. Riesling wine made from the resulting strain showed increased glycerol and acetate ester levels compared to the parental strain. In addition, significantly less acetic acid levels were measured in wine made with yeast containing both genetic alterations compared to wine made with the strain that only overexpresses GPD1. Thus, this strain provides an alternative strategy for alleviating the accumulation of acetic acid once glycerol production is favoured during alcoholic fermentation with the addition of dramatically increasing acetate esters production.
|Number of pages||7|
|Journal||International Journal of Food Microbiology|
|Early online date||25 Mar 2020|
|Publication status||Published - 2 Jul 2020|
- CRISPR DNA editing
- Saccharomyces cerevisiae
- Wine yeast
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NSW RAAP CoESB: NSW RAAP Funding for ARC Centre of Excellence in Synthetic Biology (CoESB)
1/02/20 → 1/02/27